Plant-derived protein research has gained attention in recent years due to the rise of health
concerns, allergenicity, trends toward vegan diet, food safety, and sustainability; but the …

Background The concern about the protein shortage has increased in recent years. There is
a need to research sustainable alternatives for animal proteins, which have negative effects …

The effects of quinoa protein Pickering emulsion (QPE) on the gel properties, protein
structure and intermolecular interactions of myofibrillar protein (MP) gels were studied …

In order to expand the applications of plant protein in food formulations, enhancement of its
functionalities is meaningful. Herein, the effects of ultrasonic (20 KHz, 400 W, 20 min) …

There has been an increasing demand for diverse and more functional plant-based protein
ingredients for food uses. This study aims to improve the functional properties of pea protein …

Pea proteins have gained significant interest in recent years. The objective of this study was
to enhance pea protein functional properties through enzymatic and/or conjugation …

The effect of ionic strength on the heat-induced gelation of quinoa protein isolates (QPI) at
pH 7 was investigated. The gelation behaviour and gel strength were characterised by …

Pea protein-based delivery systems have drawn much attention in the food and
pharmaceutical fields in recent years. However, its broad application faces great limitations …

Plant proteins are constantly gaining attention as potential substitutes for dairy proteins, due
to their suitable functionality and nutritional value. This study was designed to compare the …

In this work, the effects of different QPE addition on the freeze–thaw (FT) stability of fish
myofibrillar protein (MP) gels were revealed. During freezing process, QPE decreased the …